More by
Donna and Chad

Have you ever wished you could have homemade chicken and dumplings in a snap? Well, now you can.

A long, long time ago in the fall that I met my husband he expressed how much he loved chicken and dumplings. He told me that he especially loved the dish this time of year. Then he took me to the store and picked up a package of premade frozen chicken and dumplings, ready in 30 minutes. Hmmmff! Frozen. Really? Seriously? You have to remember, we were just kids then. My mom had made everything from scratch, so I knew chicken and dumplings takes about 2 hours. So, the freezer section would have to do… for now.

Fast forward to today…

Once our daughter was born, prepackaged frozen food was less of a reality for us. I wanted to create simply delicious meals in minutes from scratch, when possible. As the end of summer approached this year my husband started hinting that he really wanted chicken and dumplings, so I got to work on this recipe. I wanted the same delicious thick, rich, creamy stew packed with flavor and chunks of chicken, peas, carrots and delicious dumplings and I knew it had to be fast. After some creative engineering we finally have a made from scratch, one pot dish that goes from prep to plate in 30 minutes! You won’t believe how great this tastes.

Now that the heat has finally passed and the leaves changing color it is definitely time for you to try this recipe, too.

In a sealable container combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into broth, stirring constantly. Add frozen vegetables. Cover.

Combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from stew and stir well. Drop dumplings into stew one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook for 10 minutes. Serve and enjoy!

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